Reserva / Cabernet Sauvignon
The fruit for this wine comes from vineyards in the Maule Valley, where there is a predominance of alluvial, gravel-type soils with low fertility with and important clay loam at the basis of the profile. The vineyards are vertically positioned and double guyot pruned. Drip irrigation is used to control the ripening process in the grapes.
After harvest the grapes are crushed, leaving approximately 20% of the berries whole. The crushed fruit then undergoes a 3-day cold maceration prior to fermentation, which uses selected yeasts and lasts another 15 days. Light daily pumpovers aid in extracting color and structure for the wine. Fermentation temperatures are regulated to 25°-28°C to retain the fresh character of the fruit. The new wine later undergoes malolactic fermentation naturally. Most of the wine is held in stainless steel tanks, and 25% is aged in fourth- and fifth-use oak barrels for 6 months prior to bottling.
Of purple red color with ruby hues
this wine offers on the nose pleasant aromas of maqui (Chilean wild berry), blueberries and cherries in addition to spices and a touch of vanilla.
Very fruity and persistent on the palate, it provides notes of black chocolate and coffee beans.